1 cup mayonnaise
1 tablespoon lemon juice – fresh
1 1/2 teaspoon tomato paste
1 1/2 teaspoon shallot – minced
1/2 teaspoon dijon mustard
1/4 teaspoon pepper
1 lb asparagus – trimmed
8 oz crabmeat – cooked
4 large boston lettuce leaves – or butter l; ettuce leaves
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.)
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry.
Mix crabmeat into mayonnaise. Season to taste with salt.
Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve.